Preheat the oven to 350° and grease an 8x4 or 9×5 inch loaf pan. Set the pan aside.
Add the two eggs to a large mixing bowl and beat until frothy, around 1-2 minutes.
Next, add the sugar, yogurt, melted oil, lemon juice, lemon zest, vanilla, and lemon extract to the large bowl. Mix for 30 seconds.
Stir in the dry ingredients: gluten-free flour, almond flour, baking powder, baking soda, and salt. Mix until well combined.
Pour the batter into the prepared loaf pan. Bake for 45-50 minutes, or until the center comes out clean with a toothpick.
Remove the loaf from the oven and let it sit in the pan for 10 minutes. Then remove the bread from the pan and place it on a cooling rack for 1-2 hours.
Make sure the bread is completely cooled before adding the glaze.
Instructions for Lemon Glaze
In a small bowl, stir together the powdered sugar, lemon juice, and lemon extract.Pour the glaze to the top of the loaf and carefully spread it with the back of a spoon. Allow 5 minutes for the glaze to harden. Serve immediately.
Store in a tightly sealed container at room temperature for up to 3 days.